Traditional regional recipes of the riviera

Stockfish from Nice (Plat)

stockfish from nice



1 semaine

6 People

- 1 kg of dry stockfish
- 80 g casings stockfish
- Three peppers, red and yellow
- 150 g of leek
- 800 g new potatoes of medium size
- 1.5 kg of tomatoes
- 2 onions
- 250 cl of olive oil
- 4 cloves garlic
- 1 bouquet garni
- 100 g black olives
- 1 small glass of brandy
- Salt and Pepper

Recipe provided by :

Stockfish from nice

1 week prior to the recipe:
Cut stockfish and soak a week in a large basin on the terrace. Change the water regularly.
The sixth day, add casings and leave overnight.
Attention: Due to a strong smell, prefer windy days!

Remove the fish from the basin, drain and rinse.
Remove skin and bones and crumble.
Cut the casings into strips 1 cm wide and a few inches long.
Finally cut the leek and onion, crush garlic, clean the tomatoes and cut them into cubes.
Cut peppers into small pieces.
In a large stewpot, pour large quantity of olive oil and cook the leek, onion, garlic, pepper and bouquet garni until you get browned vegetables.
Add the stockfish, and let it brown with fish and deglaze with brandy.
Add the tomatoes and pour about 1 cm of water.
Cover and cook about an hour and add casings. Let cook about forty minutes longer.
Peel the potatoes and add them after these 40 minutes and cook for another 20 minutes.
Add the black olives.
Season. Do not hesitate to add a lot of pepper to add flavor. However it is not necessary to add salt because the fish is already salty despite soaking.
Just before serving add the chopped parsley and olive oil.

Vue mer : crédit photo Aseed